Best Tuna Florentine Casserole Recipes

TUNA FLORENTINE

Steps:

• In 12-inch skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
• Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.

ITALIAN TUNA CASSEROLE

Steps:

• Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
• While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
• While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
• Preheat the broiler.
• Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

MEDITERRANEAN-STYLE SKILLET TUNA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
• Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
• Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
• Sprinkle with basil before serving.

TUNA FLORENTINE

Steps:

• 1. In sauce pan melt butter, add onion and garlic, cook till onion is translucent. Add tuna, cream of celery soup, pimento, Italian seasoning, and Worcestershire sauce, mix well, cook till bubbly.
• 2. Place cooked fettuccine in 1-1/2 quart casserole dish, pour sauce over, gently toss until well coated.
• 3. Top with walnuts and cheese. Bake at 350 for 20 minutes or till heated through.

TUNA FLORENTINE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Thaw and drain spinach squeezing out excess water. Spread spinach evenly in a greased 2 quart casserole. Sprinkle onions and tuna over spinach.
• 3. Mix soup and sour cream together and pour over ingredients in casserole.
• 4. Mix bread crumbs with melted butter and sprinkle over top of casserole along with parmesan cheese.
• 5. Bake at 350 degrees or until golden and bubbly.

TUNA NOODLE FLORENTINE

Steps:

• Combine noodles, spinach and remaining ingredients, reserving about 1/2 cup of the cheese to sprinkle on top.
• Cook in covered casserole in 350° oven until cheese is bubbly.

FLORENTINE TUNA TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, using minimum cook time.
• Return cooked pasta to saucepan; stir in soup, spinach and milk. Stir in tuna, roasted peppers and linguine. Spoon pasta mixture into baking dish. In small bowl, mix bread crumbs, cheese and melted butter; sprinkle over tuna mixture.
• Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.